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Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content

Author

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  • Nur Atikah Mohidem

    (Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia)

  • Norhashila Hashim

    (Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
    SMART Farming Technology Research Centre (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia)

  • Rosnah Shamsudin

    (Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
    Institute of Advanced Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia)

  • Hasfalina Che Man

    (Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia)

Abstract

Rice is food consumed regularly and is vital for the food security of over half the world’s population. Rice production on a global scale is predicted to rise by 58 to 567 million tonnes (Mt) by 2030. Rice contains a significant number of calories and a wide variety of essential vitamins, minerals, and other nutritional values. Its nutrients are superior to those found in maize, wheat, and potatoes. It is also recognised as a great source of vitamin E and B5 as well as carbohydrates, thiamine, calcium, folate, and iron. Phytic acid and phenols are among the phenolic compounds found in rice, alongside sterols, flavonoids, terpenoids, anthocyanins, tocopherols, tocotrienols, and oryzanol. These compounds have been positively linked to antioxidant properties and have been shown to help prevent cardiovascular disease and diabetes. This review examines recent global rice production, selected varieties, consumption, ending stocks, and the composition of rice grains and their nutritional values. This review also includes a new method of paddy storage, drying, and grading of rice. Finally, the environmental impacts concerning rice cultivation are discussed, along with the obstacles that must be overcome and the current policy directions of rice-producing countries.

Suggested Citation

  • Nur Atikah Mohidem & Norhashila Hashim & Rosnah Shamsudin & Hasfalina Che Man, 2022. "Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content," Agriculture, MDPI, vol. 12(6), pages 1-28, May.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:6:p:741-:d:822840
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    References listed on IDEAS

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    6. Tatsuji Koizumi & Stephan Hubertus Gay & Gen Furuhashi, 2021. "Reviewing Indica and Japonica rice market developments," OECD Food, Agriculture and Fisheries Papers 154, OECD Publishing.
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    Cited by:

    1. Zehua Li & Xiaola Wu & Xicheng Wang & Haimin Zhong & Jiongtao Chen & Xu Ma, 2022. "Measurement and Analysis of Contribution Rate for China Rice Input Factors via a Varying-Coefficient Production Function Model," Agriculture, MDPI, vol. 12(9), pages 1-19, September.
    2. Paris, Enrico & Carnevale, Monica & Guerriero, Ettore & Palma, Adriano & Vincenti, Beatrice & Khalid, Asma & Rantica, Elena & Proto, Andrea R. & Gallucci, Francesco, 2023. "Fixed source monitoring system for marker emission during biomass combustion," Renewable Energy, Elsevier, vol. 208(C), pages 597-603.
    3. W. A. M. A. N. Illankoon & Chiara Milanese & Maria Cristina Collivignarelli & Sabrina Sorlini, 2023. "Value Chain Analysis of Rice Industry by Products in a Circular Economy Context: A Review," Waste, MDPI, vol. 1(2), pages 1-37, April.

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